Cooking rice can be rather hit or miss. Either it can be bland, or puffy and over cooked, it isn’t as easy as you think. But now I have a fool-proof recipe. This recipe is based on 2 people so double amounts accordingly.
1 cup of rice (I use Jasmine)
2 cups of water
a pinch of salt
1 stock cube (chicken, meat or vegetable)
1 tbsp olive oil
Put the olive oil, rice and salt in a flat bottom pan (as in the photo) and fry over a medium heat on the hob for about a minute stirring continuously.
Add the water and stir.
Cover pan with a lid and simmer over a low heat until all the water has evaporated (approx 20-25 minutes).
**You can also add grated ginger or turmeric powder for added flavours. Ginger goes nice with Chinese dishes, and the turmeric for Indian.
Left over rice can be chilled in the fridge over night and is then perfect for fried rice dishes.
String beans do not need to be boring and bland. A little imagination and a few minutes more in the kitchen can vastly change the taste of these delicious and healthy beans, and can change the whole look of a meal.
250 g fresh string beans
1 tbsp olive oil
1 tsp grated ginger
2 pinches freshly ground coriander seeds
2 pinches of rock salt
2 pinches of black pepper
1 tsp garlic butter (optional)
Bowl of ice water (enough to cool beans)
Boil water in the kettle and pour into a saucepan. Put in the beans and cook on a medium heat for 7-10 minutes or until al dente.
Remove from the heat and immediately transfer the beans into a bowl of ice water. This stops the cooking process which avoids them becoming too soggy.
Towel dry and allow to cool a little. (You can cook larger amounts and keep in the fridge wrapped in a cloth for a couple of days to fry later if you wish)
Place a big frying pan or wok over a high heat with the olive oil and toss in the beans stirring occasionally.
Add the ginger, coriander, salt and pepper along with the garlic butter, and cook until they start to brown.